How to Make Cheesecake in a Jar

Mason jars are all the rage. From salads to oatmeal, you can make just about anything in a mason jar. One of the most delicious treats to make in a mason jar are cheesecakes. Not only do they make great individual servings, but they also make for a stunning presentation! You can make them in a crockpot or you can make a no-bake version. Whichever one you make, you are bound to end up with something truly delicious!

EditIngredients

EditCrockpot Cheesecakes^[1]

Crust

• 1 cup (142 grams) graham cracker crumbs
• 1 tablespoon sugar

Filling

• 2 pounds (907 grams) cream cheese, at room temperature
• 1⅔ cups (330 grams) sugar
• ¼ cup (28 grams) cornstarch
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• ¾ cup (170 milliliters) heavy whipping cream

Serves 7 to 14

EditNo-Cook Cheesecakes^[2]

Crust

• 1¼ cup (178 grams) graham cracker crumbs
• 3 tablespoons (45 grams) butter, melted
• 3 tablespoons (38 grams) brown sugar

Filling

• 8 ounces (225 grams) cream cheese
• ½ cup (120 milliliters) heavy whipping cream
• ⅓ cup (75 grams) sugar
• 2 tablespoons (30 milliliters) lemon juice

Berry Topping (optional)

• 1 cup (100 grams) fresh blueberries
• ¼ cup (55 grams) sugar
• 2 tablespoons (30 milliliters) water

Serves 8

EditSteps

EditMaking Crockpot Cheesecakes

1. Mix the graham cracker crumbs with 1 tablespoon of sugar. Crush the graham crackers first, then dump them into a mixing bowl. Add the sugar, then stir everything together with a spoon.
   
   • You can crush the graham crackers in a food processor or in a plastic bag with a rolling pin.
2. Pack the crumbs into the bottom of ½-pint (240-milliliter) mason jars. Fill the bottom of each jar with 2 tablespoons of the crumb mixture. Pat the mixture down with the base of a wooden spoon.
   
   • You have enough mixture to fill about 7 mason jars. Each jar will be enough to serve 2 people.
   • You can make smaller servings instead. Use 14 4-ounce (120-milliliter) jars instead.
3. Beat the cream cheese for 2 minutes. Scoop the cream cheese into an electric mixer. Beat the cream cheese using a medium speed setting for 2 minutes. Every so often, pause the mixer, and scrape down the walls of the bowl with a rubber spatula.^[3]
   
   • The cream cheese must be softened and at room temperature.
   • If you don't have an electric mixer, you can use a food processor fitted with whisks instead.
4. Add in the sugar and cornstarch, then beat for 2 more minutes. Scrape any cream cheese down the walls of the bowl first. Add the sugar and cornstarch. Beat them on a medium speed setting for 2 more minutes.^[4]
   
5. Add the vanilla, eggs, and heavy whipping cream, and beat for 2 minutes more. Scrape the mixture down the walls of the mixer first. Add in the vanilla, eggs, and cream. Beat everything together for 2 more minutes using a low speed setting.^[5]
   
   • If you don't have any heavy whipping cream, or would prefer a lighter option, try half-and-half or whole milk.^[6]
6. Fill the jars ¾ of the way with the batter. Use a rubber spatula to help guide the batter into the jars. Be sure to scrape the bowl clean so that you don't waste any batter.
   
   • If you got any batter on the outside of the jars, wipe it away with a damp cloth.
7. Seal the jars, then place them into a 7- to 8-quart (7- to 8-liter) slow cooker. You don't have to screw the lids on tightly. You will be taking them off shortly. They are there simply to protect the batter from the water in the next step.
   
   • If you do not own a crockpot, preheat your oven to 325°F (163°C).^[7]
8. Fill the slow cooker with warm water. The water needs to come up ¾ of the way up the sides of the jars. Once the crockpot is filled, you can remove the lids and set them aside.
   
   • If you do not own a crockpot, place the jars into a roasting pan or casserole dish. Fill the dish hot water until the water is halfway up the jars.^[8]
9. Cover the crockpot and cook the cheesecakes on HIGH for 1 to 2 hours. The cheesecakes are done when they no longer jiggle. If you poke a knife into the cake, ½-inch (1.27-centimeters) from the edge, it should come out clean.^[9]
   
   • If you do not own a crockpot, bake the cheesecakes in the preheated oven for 30 minutes.^[10]
10. Wait 20 minutes before removing the cheesecakes and allowing them to cool for 1 hour. Turn off the crockpot. Leave the jars inside for 20 minutes. Remove the jars. Set them down on a counter. Let them cool for 1 hour.^[11]
    
    • If you do not own a crockpot, remove the jars from the pan with a pair of tongs. Set them on a wire rack to cool.^[12]
11. Seal the jars, then chill them in the fridge. Once the cheesecakes have cooled off, cover the jars with lids. Place them into the fridge. Leave them there for several hours to overnight.^[13]
    
12. Serve the cheesecakes straight from the jars. Top the cheesecakes off with whipped cream and fresh berries. You can also garnish it with chocolate chips or chocolate sauce instead. One ½-pint (240-milliliter) jar will be enough for 2 people. A 4-ounce (120-milliliter) jar will serve one person.
    

EditMaking No-Cook Cheesecakes

1. Prepare the blueberry topping, if desired. You do not have to use this topping for your cheesecake if you do not wish to; you can use your own topping or fresh berries instead. If you wish to use the blueberry topping, do the following:^[14]
   
   • Combine the blueberries, water, and sugar in a small saucepan.
   • Simmer them over low heat for 15 to 20 minutes.
   • Set the topping aside to cool.
2. Combine the graham cracker crumbs, melted butter, and brown sugar. Crush the graham crackers first, then pour them into a mixing bowl. Add the sugar and melted butter next. Stir everything together with a rubber spatula.^[15]
   
   • You can crush the graham crackers in a food processor or in a plastic bag with a rolling pin.
   • Melt the butter in a little saucepan over the stove or in the microwave.
3. Pack the graham cracker mixture into the bottom of your mason jars. You have enough mixture to fill about eight 4-ounce (120-milliliter) mason jars. Scoop the mixture into the jars with a spoon first. Next, pat the mixture down with the end of a wooden spoon. Set the jars aside when you are done.^[16]
   
   • Use less mixture for a thinner crust.
4. Beat together the cream cheese, sugar, and lemon juice. Place the cream cheese into a large mixing bowl. Add the sugar and lemon juice. Beat everything together until combined.^[17]
   
   • Don't like lemon juice? Use ¼ teaspoon of vanilla extract instead.^[18]
5. Beat the heavy whipping cream separately. Pour the heavy whipping cream into a chilled bowl.^[19] Beat it on medium speed until it turns light and fluffy, about 2 minutes. You can use a hand-held beater, an electric mixer, or a food processor fitted with whisks.
   
6. Use a rubber spatula to fold the whipped cream into the cream cheese. Be sure to scrape the bottom and sides of the bowl often so that everything gets evenly mixed together.
   
7. Spoon the cheesecake into the jars. When you done, gently tap the jars against the counter. This will help settle the cheesecake and reduce air pockets.^[20]
   
8. Top the jars off with the blueberry topping. If you did not make the blueberry topping, you can top it off with your favorite pie topping, such as strawberry or cherry. You can also top it off with fresh, sliced strawberries and whipped cream.
   
9. Chill the cheesecakes in the fridge for at least 1 hour.^[21] If you'd like to, cover the jars with lids before putting them into the fridge. After the hour is up, they are ready to serve!
   
10. Serve the cheesecakes straight from the jars. You can serve the cheesecakes as they are, or garnish them further with whipped cream. If you used the blueberry topping, consider adding some lemon zest on top.
    

EditTips

• Eat the cheesecakes straight from the jar. Refrigerate any leftovers.
• Spray the jars with cooking spray first. This will prevent the cheesecakes from sticking to the glass and make them easier to eat.^[22]
• Instead of using ½-pint (240-milliliter) jars, you can use twice as many 4-ounce (120-milliliter) jars instead. You may need to adjust the cooking times.
• Try it with other cheesecake recipes. If you need to transport them, do so in a cooler.
• Keep the cheesecakes refrigerated.
• For a tasty twist, try it with chocolate wafer cookies instead. You can also use Oreos without the filling.^[23]
• Can't get any fresh fruit? Try it with strawberry jam!^[24]

EditWarnings

• Do not cool the jars by running them under water. Let them cool down to room temperature on the counter first before placing them in the fridge.

EditThings You'll Need

EditMaking Crockpot Cheesecakes

• Mixing bowls
• Rubber spatula
• Electric mixer
• 7 ½-pint (240-milliliter) mason jars
• Crock pot (or casserole dish and oven)

EditMaking No-Cook Cheesecakes

• Mixing bowls
• Rubber spatula
• Electric mixer
• 8 4-ounce (120-milliliter) mason jars

EditSources and Citations

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